Chilly winter with endless torrential shower and a beautiful snow day were some of the highlights of recent weather in Houston. And this cold temperature makes me crave for a bowl of soup or something warm like this Indian yogurt soup or kadhi. And now I have a Keto version of it. Yes, it’s my Keto spinach kadhi with loads of flavor featuring a melange of spices and herbs, and that quintessential Indian tadka.
Keto spinach kadhi is not like any other. It has full-fat coconut yogurt, because I made a vegan version of it. I also made a full-fat Greek yogurt version. Both the recipes were successful and to my surprise, very close to the original recipe's flavor profile.
The green hue of this soup comes from the spinach, which is washed, blanched and puréed with yogurt and herbs. I love to use baby spinach for this recipe. I use half a cup of blanched baby spinach with ¾ cup to 1 cup yogurt depending on how thick the yogurt is.
Ginger and green chilies add a mildly hot flavor to this spicy yogurt soup or keto spinach kadhi soup. Go easy with the herbs if you don’t want a robustly hot dish. I like mine a bit hot and mildly spiced.
And in the end, I love to add an Indian tadka with ghee or coconut oil infused with cumin and paprika or cayenne. That’s it! The recipe doesn’t need much effort, as I told you earlier. It’s simple, mouthwatering and fully satisfying.
Sometimes, I top the soup with sautéed spinach and garlic, and a dash on heavy cream or coconut cream before serving. The soup is mildly tangy and spicy. Add a dash of sweetener if you want to. But I like the tangier version more.
Recipe of Keto Spinach Kadhi:
Step-1: Blanch Spinach:
- Wash and blanch two cups of spinach. Allow the leaves to cool.
- Take half a cup of blanched spinach for this recipe.
Step -2: Prep the ingredients:
- In a blender jar, take ½ cup blanched baby spinach, 1 cup coconut yogurt or ¾ cup full-fat Greek yogurt.
- Add 2 tablespoon almond flour, salt to taste, ½ inch ginger and 2 green chilies.
- Blend the ingredients to a smooth purée.
Step-3: Prepare Kadhi:
- In a saucepan, add a tablespoon of coconut oil or ghee.
- Allow the oil or ghee to melt.
- Now add cumin seeds or powder, a pinch of red chili powder or cayenne pepper and a pinch of turmeric.
- Add the spinach yogurt mixture on the tempered oil now.
- Slowly whisk the mixture until the mixture boils.
- Don’t cook the mixture in high temperature or else the yogurt will overcook and water will separate from the protein.
- Adjust the salt once the mixture boils.
Step-4: Add Seasoning:
- Sauté a cup of baby spinach leaves in ½ teaspoon oil.
- Add chopped garlic.
- Keep aside.
- Now add the sautéed spinach to the Keto kadhi soup or top the soup with sautéed spinach and serve.
Nutritional Information:
📖 Recipe
keto spinach kadhi
Ingredients
- 1 cup full-fat Greek yogurt/coconut yogurt if vegan
- ½ cup blanched spinach
- 1-2 green chilies
- 1 inch ginger
- 1 tablespoon coconut oil/ghee
- 0.5 teaspoon cayenne pepper ground
- 0.25 teaspoon turmeric ground
- salt to taste
Instructions
Blanch Spinach:
- Wash and blanch two cups of spinach. Allow the leaves to cool.
- Take half a cup of blanched spinach for this recipe.
Prep the ingredients:
- In a blender jar, take ½ cup blanched baby spinach, 1 cup coconut yogurt or ¾ cup full-fat Greek yogurt.
- Add 2 tablespoon almond flour, salt to taste, ½ inch ginger and 1-2 green chilies.
- Blend the ingredients to a smooth purée.
Prepare Kadhi:
- In a saucepan, add a tablespoon of coconut oil or ghee.
- Allow the oil or ghee to melt.
- Now add cumin seeds or powder(optional), a pinch of red chili powder or cayenne pepper and a pinch of turmeric.
- Add the spinach yogurt mixture on the tempered oil now.
- Slowly whisk the mixture until the mixture boils.
- Don’t cook the mixture in high temperature or else the yogurt ll overcook and water will separate from the protein.
- Adjust the salt once the mixture boils.
Add Seasoning:
- Sauté a cup of baby spinach leaves in ½ teaspoon oil.
- Add chopped garlic. Keep aside.
- Now add the sautéed spinach to the Keto kadhi soup or top the soup with sautéed spinach and serve.
Notes
- Add cumin seeds/powder, mustard seeds and curry leaves to the seasoning for a different flavor.
- Cook the kadhi in low flame until the mixture boils.
- Add more almond flour to the kadhi for a thicker soup or add more water to thin it.
Nutrition
Other soups from the blog!
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